Corn Muffins

Light and Airy Corn Muffins

These corn muffins were a breeze to prepare. 10 minutes tops. And 20 minutes in the oven. Perfect for a snack if you're hungry and great for breakfasts! AND picnics (which was where I took these muffins to). 

Recipe

Ingredients:

Oil, for greasing

175g plain white flour

1tbsp baking powder

1/8 tsp salt

freshly ground black pepper

115g medium polenta

2 medium eggs

250ml milk

6tbsp sunflower oil

175 frozen sweetcorn kernels

Procedure:

Preheat oven to 200C. Grease 12-cup muffin tin. Sift together flour, baking powder, salt and pepper into large bowl. Stir in polenta. 

Lightly beat the eggs in a large bowl then beat in the milk and oil. Make a well in centre of dry ingredients, pour in beaten liquid ingredients and add sweetcorn. Stir gently until just combined. 

Spoon mixture into prepared muffin tin. Bake in oven for 20 minutes until risen and golden brown. 

Serve warm or cool.